Mushroom Stroganoff is a delicious umami-loaded pasta dish with earthy mushrooms in a tangy, creamy sauce. This easy vegetarian dinner can be made on the stovetop or in your instant pot. Vegan-adaptable.
Be like a tree, let the dead leaves drop. ~Rumi
Here’s a deliciously addicting easy dinner recipe that is on our regular rotation – Mushroom Stroganoff! I love how quick and easy this is to make, while not compromising depth or flavor. It was such a surprise the first time I made this when I realized I couldn’t put my fork down! Neither could Brian. We pretty much gobbled it up! Serve it up with a big green salad and give it a go this week and see what you think.
What is Stroganoff?
Stroganoff originates from Russia and is traditionally made with strips of beef in a creamy, tangy sour cream sauce. So it tastes deep, complex and earthy but also rich and tangy from the sour cream. Perfect for cooler fall and winter eves.
Why You’ll love this Stroganoff Recipe!
- We’re making it vegetarian with mushrooms instead of beef.
- Vegan -adaptable. While I really LOVE the real sour cream in this recipe, you can make this vegan using vegan sour cream.
- It’s FAST and easy. Use your instant pot, or make it on the stovetop.
- It’s REALLY delicious! Mushrooms add depth and flavor here.
Mushroom Stroganoff (instant Pot) | 30-second video!
How to Make Mushroom Stroganoff (on the Stovetop) In 3 easy steps!
- Boil the pasta.
- Make the Stroganoff Sauce: Heat oil in a large skillet over medium heat. Saute onion, garlic and mushrooms until mushrooms release all of their liquid and this liquid cooks off- about 10 minutes. Add the wine, cook it off again. Stir in 1 heaping tablespoon flour, and cook 1 minute. Add the broth, salt, pepper and mustard (start with 1 tablespoon) scraping up any browned bits, and stir to incorporate well, letting it simmer and thicken.
- Stir in the cooked pasta and sour cream. Taste, adjust salt and mustard adding more if you like.
More recipes you might like:
- 50 BEST Vegetarian Dinner Recipes
- Our Best Instant Pot Recipes!
- Mushroom Risotto with Frizzled Leeks
- Creamy Mushroom Soup
- Vegan Mushroom Pasta with Artichoke Sauce
- Chipotle Portobello Tacos
- 50 Easy Dinner Ideas!
On the homefront: Life is going at a nice gentle pace. Normally this time of year we are taking off to go travel after a summer packed with catering weddings. But since we’ve stopped catering, there hasn’t been this real urge to escape.
Plus it’s so beautiful here this time of year with all the falling leaves. I love the crackly sound the leaves make underfoot, a path of golden light. It feels good to soak up this season and be here fully.
I know most of you come here for the recipes, so I won’t babble on too much about my life. But I will say, that I’m feeling very grateful to have this space here with you. I feel honored that you come to the blog and visit me. I am constantly touched by your kind and warm emails and comments on the blog. It truly nurtures me.
In a way, it’s like you’ve stopped by my house and we’re just sitting here chatting about life and drinking a cozy cup of chai. It’s become this gentle, calming, peaceful place. A very unexpected thing. So, thank you for this. Truly. ❤️
Instant Pot Mushroom Stroganoff – a simple, easy vegetarian weeknight dinner that is vegan adaptable. I hope you love it as much as we do! Please let us know in the comments below.
xoxo
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Mushroom Stroganoff (Instant Pot or Stovetop)
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4 1x
- Category: main, pasta, instant pot recipe, vegetarian, vegan adaptable
- Method: instant pot
- Cuisine: Russian
- Diet: Vegetarian
Description
Mushroom Stroganoff – a simple, easy vegetarian weeknight dinner that is creamy, hearty and full of delicious depth and flavor! Vegan Adaptable! See the Stovetop version below!
Ingredients
- 3 tablespoon olive oil
- 1/2 a red onion, diced ( 1 cup)
- 3 garlic cloves, rough chopped
- 16 ounces mushrooms, sliced (cremini, shiitake, button)
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon flour
- 1/4 cup cooking sherry (or sub white wine or more broth)
- 2 cups veggie broth
- 1–2 tablespoons whole-grain mustard
- 8 ounces uncooked pasta (rotini, penne) about a scant 3 cups (adding more will result in the burn error!)
Stir in after cooking:
- 1/2 to 3/4 cup sour cream ( or sub vegan sour cream)
Instructions
Instant Pot Instructions
- Heat oil on “sauté” function. Add onion, garlic, mushrooms, salt and pepper and saute 7-9 minutes or until mushrooms release their liquid.
- Sprinkle with the flour, and give a stir coating the mushrooms. Add the sherry wine, 2 cups broth, and mustard and stir well, scraping up any browned bits (to prevent the burn error).
- Add the pasta, and stir.
- Set instant pot to pressure cook on high for 3-4 minutes. (see notes)
- Manually release (placing a towel over the steam).
- Stir in the sour cream, and keep on warm setting for 5-10 minutes. The sauce will thicken slightly but will remain “saucy” enough for dipping garlic bread. Taste, add more mustard if you like.
- Sometimes for extra depth, I’ll add a teaspoon of soy sauce in at the end, up to you.
Stovetop Instructions.
- Boil the pasta, according to the package in salted water until al dente. Drain.
- Make the Sauce: Heat oil in a large skillet over medium heat. Saute onion, garlic and mushrooms until mushrooms release all of their liquid and this liquid cooks off, about 10 minutes. Add the wine, cook it off again. Stir in 1 heaping tablespoon flour, and cook 1 minute. Add the broth, salt, pepper and mustard (start with 1 tablespoon) scraping up any browned bits, and stir to incorporate well, letting it simmer and thicken.
- Stir in the cooked drained pasta and sour cream. Taste, adjust salt and mustard adding more if you like.
Notes
Instant Pot cooking times will vary depending on pasta. A good rule of thumb is to halve the cooking time on the pasta directions on the package and subtract one minute. For example, 9 minutes on the package would be 4 minutes in the pressure cooker.
Nutrition
- Serving Size: - with ¾ cup full fat sour cream
- Calories: 449
- Sugar: 5.8 g
- Sodium: 477.8 mg
- Fat: 19 g
- Saturated Fat: 5.6 g
- Carbohydrates: 56.4 g
- Fiber: 4.2 g
- Protein: 15.6 g
- Cholesterol: 15.1 mg
I’d like to make this recipe with egg noodles, do you think I should adjust the cooking time?
Hi, great question, and I haven’t tried it with egg noodles- please use your best judgement and let me know your thoughts. If any adjustments, perhaps only very slight.
New to the instant pot so sorry if this is silly, do you cook the pasta before cooking in instant pot?
no- put it in dry!
Incredible, full-bodied and so easy to prepare – never felt the need to comment on a recipe page before – I am amazed. Thank you!
So happy you. liked it Chris!
Super delicious and quick. Thanks for sharing!
I made this recipe last night and it was deliiiiicious, so so good.
Made it on stovetop, so let it thicken a while longer than the recipe suggested and cooked the pasta separate. We subbed white wine for the sherry and added a bit more, also more broth because we thought it smelled a bit mustardy. It was so amazing and such a turnout for a short ingredient list and just a short amount of time. Highly recommend. Can’t wait to try your other recipes.
Charlotte
I so glad you liked it! Thanks for sharing!
I made this recipe last night and it was deliiiiicious, so so good.
Made it on stovetop, so let it thicken a while longer than the recipe suggested and cooked the pasta separate. We subbed white wine for the sherry and added a bit more, also more broth because we thought it smelled a bit mustardy. It was so amazing and such a turnout for a short ingredient list and just a short amount of time. Highly recommend. Can’t wait to try your other recipes.
Hello! If I am gluten free, is it okay to sub with gluten free flour or should I use corn starch instead? Thank you!
Gluten free flour should work fine!!!
I’m not sure where we went wrong. Followed the directions very carefully and it turned out tasting like straight up tart vinegar. So much acid. Maybe our sherry was off? So many good reviews! Just disappointed and confused about what went wrong.
MY BEST guess is you perhaps used Sherry vinegar instead of Sherry Cooking wine???
If cooking on the stovetop, would you cook the pasta in the broth? Or would you add sherry wine, broth, mustard and flour to the mushroom mixture and cook that down, cooking the pasta separately in water? Thanks!
Cook pasta separate!
Hy Sylvia. Great to see your webpage after I read your Inlander article: mushroom stroganoff . I love to make it for a potluck. Could I make it as a casserole or would it affect the sour cream??
Hi Golie! Great question and I’m not sure! If you try it, will you let me know how it turns out?
First instantPot recipe. Wonderful!
Made this with red lentil pasta and two kinds of mushrooms – turned out delicious! Thanks for posting
Thanks for sharing Christina! Good to know you can use bean pasta in this recipe!!Very helpful!
If I want to make this with chickpea or lentil pasta, do you recommend making the sauce and pasta separately so the pasta doesn’t get mushy? Thanks!
That is a great question. I have never tried been pasta in an instant pot. But I’m sooooo curious to see how it would turn out! If you do try it will you let us know?
Hi. We had this last night and it was so delicious. We want to make it again and add chicken. I wasn’t sure if we need to change the cook time for the chicken. This will literally be our second time using our instant pot so definitely in the beginner phase.
Chicken will need longer to cook in the instant pot, which may make the pasta overcooked and mushy? You could add cooked chicken in at the end? Or igf you do try adding chicken, please let us know how it turns out and what you did… thanks!!!
Thank you ?
Perfect recipe! I subbed in some beer instead of wine and it was perfect.
This is absolutely delicious! Thank you.
Thanks glad you liked!
Great recipe. Made this tonight. It was super delicious and flavorful. A couple of changes: I used Better Than Bullion Beef flavor, only had Spicy Brown Mustard and I added dried Tarragon, Parsley and Sage (to my taste) and only added 1/2 cup of Sour Cream. Mine came out much thicker though, not as runny as in the photo. Will definitely be making this on a regular basis.
Sounds so good! Thanks and glad you liked!
Great recipe! My family loved it. I doubled the ingredients and made a double batch but otherwise followed the steps as listed. Thank you for posting it.
I added 1 inch cubed chicken breasts after step one. and then added the sourcream after all the steps. It turned out really good! but next time will use chicken thighs for juicier finish 🙂
Does anyone have any recommendations for what I could I sub for the mustard? Thanks!
Try it without, maybe a tiny splash of lemon or vinegar to taste?
This was delicious! Thanks for the wonderful recipe! I am curious if I could add some sirloin steak to make into Beef & Mushroom stroganoff with added protein? I’ve seen similar recipes that call for 1 1/2 lbs but that seems like quite a bit compared to the ingredients on this recipe.
Of course, and perhaps brown the meat first though and maybe only 8-12 ounces for this quantity of pasta?
Easy to make on stove top. I made it with cremini mushrooms, next time I will try it with a medley of different mushrooms. Definitely add the soy sauce! Made it very tasty! Very saucy, next time I will thicken a bit with cornstarch.
Thanks Teresa, glad you enjoyed!
Fantastic flavor. My only change was to heat up 1/2-3/4 cup broth and added to thin up sauce. Also I think next time (and for sure there will be a next time) I may add 1 tsp thyme. Thank you for sharing this. I’m excited to try your other recipes.
This time it tasted too salty for me. I will reduce salt to 1/4 tsp.
Sorry about that….I tend to like salt.
Delicious! Quick, easy and oh so tasty
Curious – can you sub Greek yogurt for sour cream?
I tried it with yogurt, and didn’t love it, but I think it is personal preference. 😉
I love this dish. It’s delicious and it’s easy. Great leftovers as well.
I’m a fan of this one too! Gad you enjoyed. Did you make the vegan version or vegetarian?
I’ve tried quite a few of your recipes and loved them, but never thought to leave a comment before. This stroganoff is incredible – I made mine on the stove top, added some kale, and subbed the red onion for a leek that was in need of eating. So delicious, thank you!